Custard

Old-fashioned Baked Custard Pie

3 cups milk

3 eggs

1/3 cup sugar

1/2 teaspoon salt

2 teaspoons flour

[a few drops of almond flavoring]
1/4 teaspoon nutmeg
Pastry for 1 (9-inch) crust [optional]

Combine sugar and flour. [and salt]
Add beaten eggs.  [and a few drops of almond flavoring]
Bring milk to boiling point [scald] and add gradually to egg mixture [temper].

Pour into an unbaked pie shell and sprinkle nutmeg over the top. [or pour into 2 custard cups and a pie plate]
Bake at 350 for 40-45 minutes or until an inserted silver knife comes out clean. [not liquid, but still jiggles a little when shaken]
Makes 1 (9 inch) pie. [or 2 custard cups and one pie plate]
                                                           Anna B. Showalter, Broadway, Va.

From the Mennonite Community Cookbook, edited by Mary Emma Showalter.

I bake the filling in two custard cups and a pie plate without the crust, in a water bath (bottom of a broiler pan).
* * * * * * *
Here I am trying out my new Brause Blue Pumpkin dip pen nib with turquoise acrylic ink.  This paper was not made for dip pens.
**********
The purple pie plate was a shower gift from my friend from Syria.